Pork Chops With Roasted Parsnips, Pears And Potatoes

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3/4 cup plus 2 tablespoons extra-virgin olive oil

12 garlic cloves, lightly smashed

4 large rosemary sprigs, cut into 2-inch lengths

Zest of 3 lemons, removed with a vegetable peeler

Freshly ground pepper

Eight 8-to 10-ounce pork rib chops, 3/4 to 1 inch thick

6 parsnips, quartered lengthwise

6 firm but ripe Bartlett pears, quartered lengthwise and cored

3 pounds Yukon Gold potatoes, sliced 1/3 inch thick

Kosher salt

Minted Bread Vinaigrette

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